When I tried to make togue, or internationally known as mung bean sprouts, a few days ago, I was planning on using it for our bento lunch box together with the planned Mongolian chicken. Hopefully everything will indeed go as planned, because it is quite hard for me to come up with impromptu recipes to cook for our baon. Anyway, the togue was used as a side dish earlier than expected because of three reasons. First, I figured that as it stays longer in the refrigerator, it still continues to sprout, and a few have sprouted some leaves. Second, some of them are drying up. The cool air in the refrigerator can indeed dry up some things, and this time it is the mung bean sprouts. Although they are covered, I have no idea why some of them still dried up. Third, my sister insists on having a good side dish for her Korean barbecue, and all I can see that would live up to her expectations were the mung bean sprouts.
This side dish was easily made by stir-frying the mung beans in some of the leftover oil and sauce of the Korean barbecue. We usually cook our togue side dish with minimal saltiness so as not to overpower the taste of our main dish. But if you really want to know how we cook our togue at home, then here's how.
Togue Side Dish Recipe
Note: I use measuring spoons and measuring cups for my recipes, so if you're using normal utensils the measurements would not be accurate and much less than indicated.
500 g mung bean sprouts
1 tbsp sesame oil
2 tablespoons light soy sauce
1 tsp garlic powder
1 tsp sugar
1/2 tsp grated ginger (optional)
- Boil about 2 cups of water in a pan. Blanch the mung bean sprouts by putting them in boiling water for about 15 seconds, then strain and put under running water.
- Heat sesame oil in a saucepan. Add the mung bean sprouts and stir continuously.
- Mix the sugar and garlic powder with the soy sauce until dissolved, and pour over the sprouts.
- Stir continuously. Add grated ginger and stir-fry for another 2 minutes.